Make This Polish Dill Soup With Potatoes In Next To No Time Recipe

I love the vibrant blend of potatoes, tender onions, and fresh dill in my Creamy Dill Soup. Each spoonful offers a hint of garlic and the smooth richness of sour cream, balanced by a touch of lemon juice. This hearty bowl is a delightful medley of flavors waiting to be enjoyed.

I recently discovered a twist on a Polish classic that’s quickly become one of my go-to recipes – a Creamy Dill Soup that even the kids can’t get enough of. I was experimenting with a blend of chicken broth, potatoes, and onions when I came up with this Dill Potato Soup Recipe that is both tangy and smooth.

I start off by simmering 1 liter chicken broth with diced potatoes, finely chopped onion and a bay leaf, and I often toss in a couple of cloves garlic for that extra kick. Then, I stir in freshly chopped dill along with beaten eggs, sour cream and flour to thicken it, resulting in a luscious, one pot dinners style dish.

The balance of flavors reminds me of that perfect tangy dill pickle potato soup, and it’s a genuine hit for anyone who enjoys a comforting bowl of soup and salad served together. Enjoy the adventure in your kitchen!

Why I Like this Recipe

I love this recipe because it gives me that comforting, home-cooked vibe that makes me feel relaxed even on a rough day. The mix of creamy sour cream with fresh dill and just a hint of lemon juice makes every spoonful taste unexpectedly tangy and delicious. I also like how the method, especially when slowly mixing the eggs into the soup, creates a super smooth texture that feels special and not rushed, even though its pretty simple. Lastly, its kid-friendly nature makes it a hit with the whole family and reminds me of the traditional recipes i grew up with, which really warms my heart.

Ingredients

• Chicken broth or water: Provides a savory liquid base that brings all the flavors together.
• Potatoes: High in carbohydrates and fiber; they thicken the soup and add an earthy taste.
• Onion: Gives a natural sweetness and subtle depth when lightly sautéed before mixing in.
• Garlic: Offers a punchy flavor boost and is great for immunity while enriching the aroma.
• Fresh dill: Delivers a bright, tangy note that cuts through the richness of the other ingredients.
• Sour cream: Adds creaminess and a mild tanginess that softens the bold flavors in the soup.

Ingredient Quantities

• 1 liter chicken broth or water
• 4 medium potatoes, peeled and diced
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, minced (optional but really adds flavor)
• 1 bay leaf
• 1 bunch fresh dill, chopped (about ½ cup loosely packed)
• 2 eggs, beaten
• 200 ml sour cream (around ¾ cup)
• 3 tablespoons all-purpose flour
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon lemon juice (optional for a tangy kick)

How to Make this

1. In a large pot, bring 1 liter of chicken broth (or water) to a boil along with the chopped onion, minced garlic, and bay leaf.

2. Add the diced potatoes to the pot and simmer until they are just tender, ’bout 15-20 minutes.

3. In a separate bowl, whisk the 2 eggs until they’re well blended.

4. Stir in the 200 ml sour cream and mix in the 3 tablespoons of flour until the mixture is smooth.

5. Slowly ladle some of the hot broth into the egg mixture while stirring continuously to avoid curdling.

6. Once combined, slowly pour the mixture back into the pot, stirring constantly to integrate it evenly.

7. Toss in the chopped fresh dill and let the soup simmer for another 5 minutes so the flavors meld.

8. Finally, season with salt, freshly ground black pepper and, if you like a little tang, add 1 teaspoon of lemon juice.

9. Remove the bay leaf and give the soup a final stir before serving warm.

10. Enjoy this kid-friendly Polish dill soup with a rustic taste perfect for any day.

Equipment Needed

1. A large pot (big enough to boil 1 liter of liquid and hold all the ingredients)
2. A mixing bowl (for blending the eggs, sour cream, and flour together)
3. A whisk (to beat the eggs thoroughly and blend the mixture smooth)
4. A ladle (to carefully transfer the hot broth into the egg mixture)
5. A cutting board (for chopping the onion, garlic, potatoes, and dill)
6. A sharp knife (for dicing and finely chopping all your veggies)
7. Measuring cups and spoons (to accurately measure the chicken broth, sour cream, flour, and lemon juice)
8. A vegetable peeler (if your potatoes are not pre-peeled)
9. A stirring spoon (a wooden spoon works great for stirring the soup consistently)

FAQ

Make This Polish Dill Soup With Potatoes In Next To No Time Recipe Substitutions and Variations

• Chicken broth or water – you can easily swap with vegetable broth or even beef broth if you’re in the mood for a richer flavor.
• Potatoes – if you’re feeling adventurous you can try sweet potatoes; they give a nice slightly sweet twist to the dish.
• Onion – shallots are a good alternative, they bring a more subtle flavor which works pretty well.
• Sour cream – Greek yogurt or creme fraiche can do the trick for that creamy texture while offering a tangy kick.
• All-purpose flour – if you’re looking to keep it gluten-free, a good gluten-free flour blend or even a cornstarch slurry can serve as a thickener.

Pro Tips

1.Be sure to slowly mix the hot broth into your eggs and sour cream so that the eggs dont scramble. Its best if the eggs are at room temperature so everything blends smoothly and you dont get any lumpy bits.

2.When using fresh dill, add it right at the end of the cooking process. This keeps its flavor bright and fresh instead of getting a bit wilted with too much heat.

3.Don’t overcook the potatoes. Check them after around 15 minutes of simmering so they stay firm and dont turn mushy, which would change the texture of your soup.

4.Always remember to take out the bay leaf before serving. No one likes biting into a hard bay leaf and it helps keep the overall flavor nice and smooth.